Majestic Standing Rib Roast
Serves: 4 – 6
1 standing rib roast of beef
3-4 cloves garlic, thinly sliced
Kosher salt and freshly ground
black pepper, to taste
Horseradish Cream (see below)
Preheat over to 450° F. Pat roast dry. Make small slits
over top with tip of small paring knife. Insert garlic slivers in slits. Run
roast all over with salt and pepper. Place on a rack in a shallow roasting pan
and roast for 25 minutes. Reduce temperature to 350° F and roast until an
instant-reading thermometer registers 135° to 140° F for medium-rare, 1 ½ hours.
Let rest for 15 minutes before carving. Serve with Horseradish Cream or just
plain horseradish on the side.
Horseradish Cream
Makes: 2 cups
¾ cup heavy (whipping) cream
½ cup mayonnaise
½ cup white horseradish, drained
2 tbs.
1/8 tsp. sugar
Salt and freshly ground black pepper, to taste.
Whip cream in a bowl with an electric mixer until it forms
soft peaks. In another bowl combine mayonnaise, horseradish and mustard; stir well.
Add sugar, salt and pepper and stir again. Using a rubber spatula, fold in
whipped cream. Transfer to a serving bowl. This sauce will keep in the refrigerator
for up to two days.